Pumpkin Chocolate Chip Cookies
Servings: 58
Author: Leona Konkel
  • 3 cups flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/4 teaspoon ground cloves
  • 16 tablespoons margarine or butter (softened)
  • 3/4 cup brown sugar
  • 1 cup sugar
  • 1 egg
  • 2 teaspoons vanilla
  • 1 cup pumpkin
  • 2 cups chocolate chips (1 bag)
  1. I creamed together the margarine and sugars in the stand mixer for 3 minutes. I added the egg, vanilla, and pumpkin, and mixed for another 3 minutes. I added half of the flour, the baking powder, baking soda, and all the spices, and mixed the batter briefly. I added the rest of the flour and stirred just to combine, then added the chocolate chips. I used a cookie scoop (1 1/2 tbsp, if I recall correctly) to measure these out, and flattened the top of them with a spoon to keep them from puffing up so much in the center. I got about 58 cookies on 4 Silpat-lined baking sheets, spacing the cookies out by about 2 inches. They baked for 10-11 minutes in a 350F oven. I let them cool briefly on the sheets before using a spatula to move them to a cooling rack.